Today is a very special Fiesta Friday for me. I have completed my first year of blogging (I cannot believe it), one year of sharing recipes with you, connected with people from different countries. I have discovered a fascinating world of cooking with true passion. I don’t know how many recipes I bookmarked already, and how many times my eyes drooled in front of the screen. I just love cooking, it’s always a real pleasure and more when I received friends at home.
Thank you Angie from The Novice Gardener for your enthusiastic Fiesta Friday and a big thanks to our Australian Co-Hostesses Margot from Gather and Gaze and Saucy from Saucy Gander for hosting our fiesta this week!
Today I chose to cook the Crostata della Nona di Giulia, posted on Polianthus blog. This beautiful Crostata made me dream all week, and so I have decided it was the best way to celebrate with you!
Ingredients: (For the crust)
- 300g of plain flour/all purpose flour
- 100g of icing sugar (I use icing sugar instead of 150g of white granulated sugar as mentioned on the original recipe)
- 150g of soft butter
- Zest of 1 lemon
- A pinch of salt
- 1 teaspoon of baking powder
- 1 egg
- In a large bowl add the flour, the icing sugar, the zest of 1 lemon and the baking powder.
- Start to sift and add the soft butter.
- Mix with your fingers and add 1 egg.
- Mix until you assemble the dough.
- Wrap the dough in a plastic wrap and keep it into the fridge for 1 hour (for me).
- Grease a tart pan .
- Roll your dough between two big sheet of parchment paper or plastic wrap.
- With a rolling pin, flatten the dough and make a circle shape, the size of your tart pan (keep a little of the dough to make a lattice on the top of the Crostata for decoration – as seen in the pictures)
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap.
- With a fork, poke the bottom of your dough and set aside.
Ingredients: (For the filling)
- 60g of white granulated sugar
- 60g of soft butter
- 60g of Almond powder (I don’t have almond flour as mentioned in the original recipe, I used almond powder)
- 1 egg
- 300g of Jam (I opted for a delicious Quetsches jam/Plum jam from Alsace, a region close to Germany and Switzerland). Plums are ideal to make tarte/crostata in this season.
- In a bowl add the almond powder and 1 tablespoon of sugar from the 60g of sugar.
- Mix with a fork and set aside.
- In another bowl add the rest of the sugar, the butter and 1 egg.
- Pour the mixture of the first bowl (almond powder & sugar) into the second bowl.
- Mix with a fork all the ingredients (the cream becomes unctuous).
- Pour the mix of the almond and sugar and continue to mix until all blended together.
- Preheat the oven to 180C degrees.
- Spread into the bottom of the crust the filling (don’t forget the corner/edges).
- Add the jam on the top.
- With the rest of the dough, cut stripes and put them on the Crostata (as seen in pictures).
- Bake for 45 minutes, remove from the oven when the crust is golden brown, allow to cool for 1 hour.
- Serve with a hot strong Italian coffee.
This Crostata is tasty, sweet and delicious, and received stellar comments from the whole family!
PS: Make sure to visit all these wonderful bloggers this week.
PSS: Thank you to my family, my friends and my loyal followers for your continuous support during this first year of blogging, here is a picture of my favorite post of each month of my blogging year 🙂